Tim Sheed - Valentine's Chocolate Fondant
Tim Sheed, Head Chef of 1215 restaurant at Fairmont Windsor Park Hotel, shares with us his go-to Valentine’s day dessert, a Chocolate Fondant.
Tim Sheed, Head Chef of 1215 restaurant at Fairmont Windsor Park Hotel, shares with us his go-to Valentine’s day dessert, a Chocolate Fondant.
Tim will be in our demo for 2023 at the Windsor and Surrey food festivals
Valentine's Chocolate Fondant
Easy to make and can be prepared in advance, these are a guaranteed show stopper to finish any meal.
It’s a great recipe to personalise for that special someone. My fiancé loves rose water (and it's Valentine’s day after all!) so I put a little drop in. This can easily be left out or substituted for something else; coffee, caramel, you really can get adventurous.
Dark Chocolate and Rose Fondant
- 125g Butter, diced
- 100g Caster Sugar
- 125g Dark Chocolate
- 80g Flour
- 3 Eggs
- 1 teaspoon Rose Water
Melt Chocolate and Butter
Whisk Eggs and Sugar.
Pour Chocolate over eggs, add flour and mix.
Set in Rings/Ramekin. Bake 180 for 8-10 mins
Pre-heat the oven to 180c.
Melt your chocolate, butter and rose water over a bain-marie.
In another bowl whisk the eggs and caster sugar.
Pour the chocolate mix over the egg and mix together.
Whisk in the flour.
Pour in to your preferred oven-safe ramekins, rings or pots.
Bake for 8-10 minutes until the fondant is just set.
Allow to rest at room temperature for 2 minutes before serving.
I’ll be serving this recipe with a scoop of pistachio ice-cream but the choice is yours!
Enjoy and let me know how you get on, tag #TLFFRecipes
